Baked Thai Chicken Cakes

I made this recipe last night as a main meal and served it accompanied by noodles but this would be an excellent finger food for a party, which I will be trying next. The mixture itself seems quite runny and you will have to keep your hands wet to shape the patties, but resist the temptation to add any breadcrumbs as they come out so moist and delicious this way. I served them with a sweet chili dipping sauce which goes very well but they are also full of flavour and fantastic by themselves. I did not change a single thing with this one but if you would like to view the original post please click here.

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Ingredients

500g Ground chicken
3 Stalks lemongrass, white part only chopped finely
2 Garlic cloves, crushed
4 Spring onions, finely chopped
3 Tablespoons lime juice
3/4 Cup coriander leaves, loosely packed
2 Tablespoons sweet chili sauce
1 Tablespoon fish sauce
1 Egg
125ml Coconut milk

Method

1. Process chicken, lemon grass, garlic, spring onion, lime juice, coriander, egg and coconut milk.

2. Process till fine but not smooth.

3. Spoon into greased patty tins.

4. Bake 15 minutes, 200 C or till cooked. Or Fry in pan, until browned on both sides and cooked through, which I did and gives them a nice colour.

I served mine over noodles as a main dish but they also make a great finger food for parties or as an appetiser.

All photos taken by me unless otherwise stated.